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KMID : 0380619940260010026
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.26 ~ p.30
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Effect of Heating Time and Mixed Coagulants for Prepared SPI Tofu
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Abstract
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The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at 100℃ on the amounts of coagulants required for coagulation showed that the amounts of CaCl₂, MgCl₂ and GDL decreased as the heating time extended to 6∼9 minutes while CaSO₂ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with CaSO₄. The WHC of SPI was significantly reduced by heating at 1000 while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants(CaSO₄-GDL, CaSO₄-CaCl₂, CaCl₂-GDL) showed that softer tofu was obtained as the ratio of CaSO₂ increased and harder tofu as the ratio of CaCl₂ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of CaSO₂ and 100% of (DL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of CaSO₂ in the mixed coagulants and higher intensity of sourness and bittern. ss were scored as the GDL and CaCl₂ added more.
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KEYWORD
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